When you make mini versions of classic cookies or brownies, they're perfectly portioned for guilt-free indulgence. This easy brownie recipe (below) makes about 50 small squares from ingredients you (probably) already have in your pantry.
2oz unsweetened chocolate
½ cup (1 stick) unsalted butter
½ cup sugar
½ cup light brown sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
1 teaspoon espresso powder (optional)
¼ cup all-purpose flour
¼ teaspoon salt
1 cup add-ins: chocolate chips, white chocolate chips, heath bar bites, or chopped toasted nuts
Directions: Preheat oven to 325 degrees. Butter an 8-inch-square baking pan. Clear a space in the freezer for the pan, and line the space with a dish towel. Melt the chocolate with the butter in a saucepan over low heat (this can also be done in the microwave). Remove from the heat and stir in the sugars. Stir in the eggs, vanilla, and optional espresso, and mix until smooth. Add the flour, salt, and nuts/chips/candy and stir until smooth. Pour into the pan.
Bake for 25 to 30 minutes, until the top is crackly but the brownies are still quite moist. Cool slightly, then put the whole pan in the freezer until thoroughly cool, or leave overnight. Cut the brownies into squares and serve.